A fun and versatile dish that can be served as a breakfast side or a base for eggs benny, or on it’s own with sour cream and chives.

10 mins
15 mins


  • Mixing bowl
  • Heavy bottomed skillet


  • 1.5 lbs Little Potatoes (this recipe uses Little Purely Purples™, but you can use any kind you like)
  • 3 Tbsp potato starch
  • 2 eggs, beaten
  • (To taste) salt and pepper
  • 1 Tbsp red wine vinegar
  • 3 Tbsp oil


  • Step 1

    Grate potatoes onto paper towel or a clean kitchen towel. When finished squeeze out excess moisture.

  • Step 2

    In a mixing bowl combine beaten eggs, starch, salt and pepper, and vinegar.

  • Step 3

    Fold in grated potatoes until combined. In a heavy bottomed skillet over medium-high heat carefully add desired amount of potato mixture and press down gently with spatula to flatten.

  • Step 4

    Do in batches if necessary depending on the size of your pan. Fry 3 to 5 minutes until golden brown then flip and cook the other side.

  • Step 5

    Remove to paper towel to soak up excess oil before serving.